Rosemary-Lemon Scones Recipe

My wife and I enjoyed a rosemary-lemon coffee cake at a bed and breakfast many years ago. I decided to try adapting my favorite scone recipe to capture that unusual flavor combination, and we loved the results. —David Byland, Shawnee, Oklahoma

Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Place on an ungreased baking sheet. Sprinkle with coarse sugar. Bake at 400° for 15-18 minutes or until golden brown. Serve warm.Yield: 8 scones.

Originally published as Rosemary-Lemon Scones in Country Woman Christmas
Annual 2011, p77